My mom baked two batches each year, one large batch of drk. and one batch of light. After baking, they were cooled, wrapped in muslin dish towels and placed in tins. These were made in early fall. Then every week or so, they were sprinkled with wine. I think she used the clothes sprinkler head that usually lived on an old ketchup bottle. By Christmas time, they were moist and well aged and yummy. I have never understood the anti-fruitcake campaign every year during the holidays. Makes me sick to see Fruitcake tosses and the like. They cost a fortune to make, only to be thrown through the air?